Butternut Squash Soup with Apple

For an exquisite flair, garnish each individual serving with a diced apple.

Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 shallot
  • 1 clove garlic
  • 1⁄4 cup water
  • 3 cups cored, peeled, and cubed butternut squash
  • 3 cups reduced-sodium, fat-free chicken broth
  • 1 small apple
  • 3⁄4 cup apple cider
  • 1⁄4 cup plain nonfat yogurt


  • Mince the shallot and garlic. Pour the water into a soup pot, and cook them until soft, about 2 minutes. Add the squash and the broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
  • Core the apple and cut it in half. Dice one half and thinly slice the other.
  • In a blender or food processor, blend the squash mixture. Add the diced apple, cider, and yogurt and continue blending. Put the soup back into the pot and reheat on low.